Braised Rabbit Recipe
Braised Rabbit Recipe photo by Taste of Home

Braised Rabbit Recipe

Publisher Photo
Dawn Bryant of North Platte, Nebraska writes, "My husband and I do a lot of hunting and eat more wild game that domestic meat. I came up with this recipe for wild rabbit, and the meat cooks up tender and tangy with a fresh light sauce. I like to serve it with baked potatoes and steamed broccoli."
TOTAL TIME: Prep: 20 min. Cook: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 45 min.
MAKES: 4 servings

Ingredients

  • 1 dressed rabbit (2-1/2 pounds), cut into serving-size pieces
  • 1/4 cup olive oil
  • 1 large onion, halved and thinly sliced
  • 4 garlic cloves, minced
  • 2 cups chicken broth
  • 1-1/2 teaspoons dried thyme
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1/4 cup all-purpose flour
  • 1/4 cup lemon juice
  • 5 tablespoons cold water

Directions

  1. In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf.
  2. Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a meat thermometer reads 160°.
  3. Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit. Yield: 4 servings.
Originally published as Braised Rabbit in Taste of Home August/September 2004, p62

Reviews for Braised Rabbit

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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MY REVIEW
Reviewed Apr. 16, 2014

I joined just to write a review of this recipe. I have 4 girls (ages 9, 7, 4, 2) and this is the ONLY meal that they ALL eat. They actually lick the bones clean and there are never any leftovers. Sounds crazy, but it's true. Very good recipe.

MY REVIEW
Reviewed Apr. 19, 2011

First time I've eaten rabbit in a lot of years. I'm so glad I found this recipe. This was very good.

MY REVIEW
Reviewed May. 22, 2010

A definite repeat for this house

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